Pin
Candy apples are the ultimate fall fair treat and I always get nostalgic when I make them at home crisp apples cloaked in a shiny red sugar shell bring back memories of chilly evenings and sticky fingers The recipe is straightforward and fun to tackle for Halloween parties or just as a sweet autumn project
When I first learned how to make candy apples with my mom our kitchen filled with the smell of caramelizing sugar and excitement making it a tradition I loved passing on to my own kids
Ingredients
- Granulated sugar: gives sweetness and that signature glossy hard coating Look for clean white sugar for the brightest red result
- Light corn syrup: keeps the candy shell smooth and prevents crystals from forming Choose a bottle with crystal clear syrup
- Red food coloring: gives that iconic bright finish Use gel food coloring for the boldest color
- Granny Smith apples: bring a tart crisp bite that balances the sweet shell Pick firm unblemished fruit for best results
- Cooking spray: ensures your finished apples come off the pan easily Choose one with a neutral flavor
- Long wooden sticks: make the apples easy to dip and eat Opt for sturdy ice pop sticks or thick skewers for safety
Step-by-Step Instructions
- Pan Prep:
- Grease a baking sheet with cooking spray then line it with parchment paper and grease the paper again This double layer of slickness anchors the parchment and helps with stickfree cleanup
- Skewer the Apples:
- Insert a long wooden stick or sturdy skewer into the stem end of each apple Press it in about halfway to secure and make dipping easier
- Make the Candy Syrup:
- In a heavy bottomed medium pot combine granulated sugar light corn syrup red food coloring and three quarter cup water Attach a candy thermometer to the side Heat over medium high until it comes to a rolling boil Then cook without stirring until the thermometer reads between three hundred and three hundred ten degrees the hard crack stage This usually takes fifteen to twenty minutes
- Dip the Apples:
- Once the syrup reaches the right temperature immediately remove from the heat Wait just thirty to sixty seconds for the bubbles to mostly die down Carefully hold each apple by the stick and dip into the candy syrup turning to coat evenly Lift and let excess drip back into the pot
- Cool and Set:
- Place the coated apples on the prepared baking sheet Let them sit undisturbed until completely cool The red shell will harden and shine as it sets
Pin
Granny Smith apples always make me think of my grandfathers orchard When I handed my daughter her first homemade candy apple her eyes were as big as the apple itself
Storage Tips
To keep the candy shell crisp store candy apples in an airtight container in the refrigerator They stay fresh for up to three days but for maximum crunch enjoy within the first day After that the juice from the apple can make the coating a bit sticky
Ingredient Substitutions
If you cannot find Granny Smith go for Pink Lady Fuji or Roma apples Just make sure your apples are firm and tart for that signature contrast Clear corn syrup can be swapped with golden if needed but the color of your shell will reflect the change If you want to experiment a few drops of cinnamon extract or a pinch of chili powder added to the syrup brings a twist
Serving Suggestions
Serve these classic treats at fall or Halloween parties For a fun dessert bar offer bowls of chopped nuts coconut or mini candies to roll the freshly coated apples in before the shell sets This turns the simple treat into a customizable showstopper
Pin
A Bite of Candy Apple History
Candy apples date back to the early 1900s when a candymaker was inspired by the color and spicy cinnamon flavor of red hot candies The brilliant red shells came to symbolize carnivals autumn and old fashioned Halloween celebrations
Frequently Asked Questions About the Recipe
- → What apples work best for this candy coating?
Firm, tart apples like Granny Smith are ideal as they hold up well under hot sugar and offer a perfect balance to the sweet coating.
- → How do I ensure the sugar coating sets properly?
Boil the sugar mixture until it reaches the hard crack stage (300°-310°F) and dip apples quickly before the syrup cools to ensure a crisp shell.
- → What is the purpose of corn syrup in the coating?
Corn syrup prevents sugar crystallization, resulting in a smooth, glossy coating that adheres nicely to the apples.
- → How should I prepare the apples before dipping?
Wash and dry the apples thoroughly, then insert sturdy wooden sticks halfway into the stem end for easy handling during coating.
- → Can I store these coated apples, and for how long?
Store the coated apples in an airtight container in the refrigerator; they stay fresh and crisp for up to three days due to the stick holes.